1. In a large bowl, combine the ground turkey, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, red pepper flakes, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1 1/2 inches in diameter.

2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the meatballs from the skillet and set aside.

3. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

4. In the same skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with crushed red pepper flakes, salt, and black pepper.

5. Add the cooked rigatoni and reserved pasta water to the skillet with the garlic spinach. Toss to coat everything in the garlic oil. Add the meatballs back into the skillet and heat for 1-2 minutes until warmed through.

6. Serve the rigatoni with the meatballs on top, garnished with freshly grated Parmesan cheese. Enjoy this flavorful and hearty meal that combines the zesty, juicy meatballs with the garlicky, nutrient-rich spinach pasta.